Whisky Magazine Issue 137
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Adding whisky to your recipe
The delight of whisky enjoyed alongside intensely flavoured morsels is well understood. Cheese, salmon and chocolate grace stand after stand at whisky shows, cosying up to drams to reveal new flavours in each. Whisky also has a role as an ingredient in produce. Across whisky producing countries it appears in marmalades, fudges and even sauces, bringing with it an intriguing base note of flavour. At its best, whisky acts almost as a seasoning: adding spice, sweetness and smokiness. The right whisky must be chosen judiciously, so as not to overwhelm and maintain balance. Flavour is important, matching softer flavours with their very delicate counterparts.
Texture and mouthfeel are important too, particularly when creating products that are rich or unctuous. We speak to three producers who carefully select the whiskey they use in creating their signature products.
Whiskey Cured Gradvadlax: Connemara Smokehouse
Travelling along the wild Atlantic Irish coast, the air hangs thick with the smell of smoke. Peat, oak and beech linger in the air as the ocean tempest rages offshore. Its waters lap against the rocky outcrop where Connemara Smokehouse is perched at the end of Bunowen Pier. The smokehouse is the oldest surviving smoke house in Connemara. It is family run with Graham and Saoirse Roberts personally managing each aspect of the business: from sourcing to salting, smoking, packaging, and delivery. Graham hand fillets each fish, a mesmerising spectacle and a remarkable ...